Baked Brie
I have made this several times for different potlucks or celebrations. It is always a hit.
I have made this several times for different potlucks or celebrations. It is always a hit.
- Carbohydrate 7.46382625095732 g
- Cholesterol 18.9 mg
- Fat 6.76375933334926 g
- Fiber 0.242566662584438 g
- Protein 4.52268541666748 g
- Saturated Fat 3.6772756250012 g
- Serving Size 1 1 Serving (34g)
- Sodium 135.175000000035 mg
- Sugar 7.22125958837288 g
- Trans Fat 0.360911333338112 g
- Calories 107 calories
Step-by-step
- Thaw one sheet of puffed pastry dough on a sprayed cookie sheet.
- Prepare brie by cutting the top rind off, leaving the sides and the bottom alone.
- Position the brie in the center of the puffed pastry sheet once thawed.
- Mix jelly, cranberries and rosemary in a small bowl.
- Put the jelly mixture on the top of the bare brie.
- Wrap the puffed pastry around the sides and top pressing lightly.
- Cover the jelly mixture completely.
- I usually tie a bow with the dough to give it an elegant look.
- Paint the dough with the beaten egg white.
- You may add a fresh sprig of rosemary into dough or sprinkle more crushed rosemary on top before baking in 350 degree oven for 20-25 minutes or until golden brown.
- Allow to cool; then move to serving platter and surround with your favorite fruits.
Decoding Pastry Doneness
Baking cheese inside dough requires careful visual monitoring. Without an internal temperature probe, rely entirely on the exterior crust. The pastry must reach a deep golden brown across all folds before extraction from the oven. Undercooked dough remains pale, gummy, and structurally weak, failing to contain the melting dairy within. Watch for the butter from the laminated layers to bubble slightly on the baking sheet as moisture evaporates completely.
Managing Rind and Flow
Encased brie relies on partial rind removal for optimal texture. Trimming only the top surface exposes the paste directly to the sweet jam mixture while preserving structural integrity on the sides and bottom. This technique prevents the entire wheel from collapsing prematurely onto the pan. A standard oven setting of 350 degrees Fahrenheit provides the balanced thermal energy needed to cook the pastry through without scorching the sugars in the red pepper jelly. Allow the pastry to rest for ten minutes post-bake to let the internal proteins set slightly before slicing.
